2 lb. sirloin steak (bite size pieces)
1 large onion, chopped
1 can beef bouillon
1 c. non-alcoholic cooking sherry
1 bay leaf
2 Tbsp. grated lemon rind
salt and pepper to taste
1/4 c. cornstarch
3 Tbsp. water

Put all ingredients, except cornstarch and water, into slow cooker (crock-pot) for six hours or so. (I cook mine during work hours.) Bring to a boil just before serving. Mix cornstarch and water and add to meat mixture. Boil until thickened. Delicious served over rice or noodles.